Rating: 4.92 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

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Recipe Summary test

prep:
15 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.

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  • Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.

  • Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts

273 calories; protein 4.6g; carbohydrates 40.4g; fat 11.7g; sodium 672.2mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
06/09/2014
Hubby loved this I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up. Read More
(4)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2014
Hubby loved this I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up. Read More
(4)
Rating: 5 stars
07/12/2013
This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringing it to a boil. Also the flavors really need to marry overnight. Thanks for sharing. Read More
(4)
Rating: 5 stars
03/21/2015
I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients adding apples pineapple with the juice instead of the sugar radishes or whatever I have. Read More
(1)
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Rating: 5 stars
11/10/2014
This recipe doesn't sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven't been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We used tortilla chips to dip. Read More
(1)
Rating: 5 stars
04/21/2017
Good combination of - I used frozen beans and corn then added fresh onions green pepper and cucumber. Nice and tangy! Read More
Rating: 4 stars
04/06/2017
I changed this up a bit - using Red Wine Vinegar and Maple Syrup instead of the White Vinegar and Sugar. Definitely better after 24 hours in the refrigerator. Definitely a good base recipe that allows for modifying based on what you have available at home. Read More
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Rating: 5 stars
07/03/2020
This recipe was a big hit at our Father's Day picnic! Refreshing and different! Read More
Rating: 5 stars
04/30/2018
Love this and it has received very positive reviews. Great for barbecues. I do make a few changes though: Canned butter beans instead of wax beans. Frozen corn and peas (two cups each) instead of canned. This counteracts the temperature of the dressing if you haven't had time to cool it totally or it sort of self-chills the salad. Plus I like the flavor/texture better. Read More
Rating: 5 stars
01/17/2019
I really like the dressing for this salad. I used green beans garbanzo beans red kidney beans chopped green yellow and red pepper. Also added chopped red onion. It made a nice color presentation. Will definitely make again. Read More